- 8 ounces semi sweet chocolate (coarsely chopped1)
- 8 ounces white chocolate (coarsely chopped1)
- 1 cup candies (assorted Easter, crushed robin eggs, pastel M&Ms, pastel sprinkles, etc)
- boiler (Double, for safe melting, here is a double boiler I own and another one I own- great quality!)
Eve 30 Mar
Really easy and fun to make and tasted great!
Green 12 Apr 2017
Directions: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Melt the semi-sweet chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing. Pour onto prepared baking sheet and spread out into a large rectangle. Set in the refrigerator to chill for 20 minutes or until no longer wet-looking. During this time, melt the white chocolate and let it sit for 5-10 minutes before pouring on top of the cold bottom layer. (The high heat on the cold bottom layer may prevent the two layers from sticking together.) Spread the white chocolate into an even layer on top, then decorate with candies. Allow the bark to set at room temperature in a cool, dry environment-- this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want. Make ahead tip: Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.